Person:
Olivares Moreno, Álvaro

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First Name
Álvaro
Last Name
Olivares Moreno
URI
https://hdl.handle.net/20.500.14352/80419
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Producción Animal
Area
Producción Animal
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2015 - 201912020 - 20241
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Item Type: Publication × Subject: 636.09 ×

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    Alternative method for intramuscular fat analysis using common laboratory equipment
    (Meat Science, 2015) Calvo, L.; Óvilo, C.; González-Bulnes, A.; Álvarez Gómez De Segura, Ignacio; Olivares Moreno, Álvaro; Cambero Rodríguez, María Isabel; López Bote, Clemente José
    A procedure to quantify intramuscular fat was developed using common inexpensive laboratory equipment. Three homogenization methods of lyophilized muscle samples (Ball-mill, Grinder and Mortar) and two extraction methods (Ball-mill or Vortex) were used in turkey meat and pork. Two-hundred mg of lyophilized and homogenized samples were accurately weighed and mixed with 1.5 mL of dichloromethane-methanol (8:2) and shaken either in a Mixer Mill (MM400, Retsch Technology) or in a Vortex. The final mixture was separated by centrifugation. Solvent was evaporated under a nitrogen stream and lipid content was gravimetrically determined. Besides, it was checked that the fatty acid profile was not altered by the protocol used. Moreover, the analysis of 4 replicas from the same sample showed different variation coefficients (16-29%) for the new procedures proposed over a wide range of IMF content. The combination of Grinder and Vortex methodologies can be proposed as a simple and inexpensive alternative to previous ones.
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    Alleviating Heat Stress in Fattening Pigs: Low-Intensity Showers in Critical Hours Alter Body External Temperature, Feeding Pattern, Carcass Composition, and Meat Quality Characteristics
    (Animals, 2024) Segura Plaza, José Francisco; Calvo Adiego, Luis; Escudero Portugués, Rosa María; Olivares Moreno, Álvaro; Rodríguez, Ana Isabel; Jiménez Gómez, Beatriz; López Bote, Clemente José
    Simple Summary: Pigs lack functional sweat glands, hence being very susceptible to heat stress. The optimum temperature in which pigs would thrive is around 20 °C, depending on age and weight. Pigs could achieve higher heat dissemination, e.g., by increasing body contact with the cooler ground and panting, but also through an undesirable reduction in feed intake. In addition, under conditions of severe heat stress, animals may become more susceptible even to immune challenges due to damage to the structure of the intestinal wall. Thus, heat stress can affect the proper functioning of metabolism, which, in addition to having implications on animal welfare, also affects the quality of meat and meat products. Cooling systems are not yet commonly seen on farms. Sprinkler systems are the most used cooling system, followed by water pads and fogging systems, for finishing pigs. As our climate continues to warm, monitoring daily feed intake and water consumption levels, along with the implementation of cooling systems, must become tools to minimize the adverse effects of hot weather.